Step 1

Heat the oven to 425 degrees F (218 degrees C).

Step 2

Line a baking sheet with aluminum foil or parchment paper. Spray the foil or parchment with a little bit of non-stick baking spray or brush with a thin layer of oil. This will keep the meatballs from sticking.

Step 3

Dump the cooked rice into a large bowl and use a fork to mash it into a thick, chunky paste.

Step 4

Add the bread, buttermilk, egg yolk, Worcestershire, dill, garlic, oregano, coriander, crushed red pepper (if using), salt, and pepper to the bowl with the rice. Use your hands to mash the ingredients to a paste.

Step 5

Add ground beef to the bowl and use your hands to mix it with the other ingredients.

Step 6

Taste for seasoning: Heat a teaspoon or two of oil over medium-high heat in a small skillet or saucepan until hot and shimmery. Shape a small amount of meatball mixture into a small patty and set it into the hot oil. Cook on one side until brown then flip and cook on the other side. Remove from the pan and taste it. Add more salt, pepper, or other seasonings to the meatball mixture if you like, according to taste.

Step 7

Divide and shape the mixture into 20 balls and set them on the prepared baking sheet.

Step 8

Bake the meatballs until cooked through, 10-12 minutes. To test whether they are done, remove one meatball from the oven and cut it in half. The meatballs are done when there is no visible pink inside.

Step 9

While the meatballs cook, prepare the cucumber and tomato salad. Add the chopped tomatoes, cucumber, and parsley to a large bowl.

Step 10

In a small bowl, add the lemon zest, lemon juice, olive oil, sugar, and a sprinkle of salt and pepper. Whisk to combine and pour it over the tomato and cucumber mixture. Toss to coat the vegetables in the dressing then taste and add more salt and pepper if desired.

Step 11

To serve: Distribute the tzatziki sauce amongst 4 bowls and toss in a few artichoke hearts. Place 5 meatballs on one side of the bowl and a large scoop of cucumber and tomato salad on the other side of the bowl. Drizzle each bowl with about 1 teaspoon of extra virgin olive oil. Sprinkle with chopped fresh parsley (if desired) and serve with slices of lemon and hunks of crusty bread.